Directions:
Heat oven to 250 degrees. Cream together sugar, butter, soda, cloves,
nutmeg, and cinnamon. Add beaten eggs and mix well, then add
buttermilk, liquor, and one-half cup of the flour. In a separate
bowl, combine fruits and pecans with the remaining one cup flour,
then mix into a batter. Drop by tablespoonful (a clump about the size
of a small egg) onto greased cookie sheets and bake for 35 minutes.
Bake one sheet at a time; remaining batter can stand either in mixing
bowl or, after being dropped, on baking sheets without loosing its
quality. When done, cool, pack in shallow tin or other container, and
cover with cheesecloth. Drizzle with whiskey and brandy through the
chessecloth; repeat every few days. No need to refrigerate. Can be
made three weeks ahead of Christmas. Can be eaten immediately after
cooling.
Per serving (48): 162 calories, 2 g protein, 9 g fat, 21 g
carbohydrate, 17 mg cholesterol, 66 mg sodium.